CN114786496A - Method for producing a pasta by extrusion through an insert made of polyacetal resin and relative product - Google Patents
Method for producing a pasta by extrusion through an insert made of polyacetal resin and relative product Download PDFInfo
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- 235000015927 pasta Nutrition 0.000 title claims abstract description 67
- 238000001125 extrusion Methods 0.000 title claims description 31
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 229920006324 polyoxymethylene Polymers 0.000 title description 10
- 229930182556 Polyacetal Natural products 0.000 title description 5
- 239000011347 resin Substances 0.000 title description 5
- 229920005989 resin Polymers 0.000 title description 5
- 238000000034 method Methods 0.000 claims abstract description 48
- 238000001035 drying Methods 0.000 claims abstract description 14
- 229920012196 Polyoxymethylene Copolymer Polymers 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 230000003746 surface roughness Effects 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000007264 Triticum durum Nutrition 0.000 abstract description 17
- 241000209143 Triticum turgidum subsp. durum Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 23
- 238000010411 cooking Methods 0.000 description 20
- 229910000906 Bronze Inorganic materials 0.000 description 19
- 239000010974 bronze Substances 0.000 description 19
- KUNSUQLRTQLHQQ-UHFFFAOYSA-N copper tin Chemical compound [Cu].[Sn] KUNSUQLRTQLHQQ-UHFFFAOYSA-N 0.000 description 19
- 244000098345 Triticum durum Species 0.000 description 16
- 239000004809 Teflon Substances 0.000 description 13
- 229920006362 Teflon® Polymers 0.000 description 13
- AZUYLZMQTIKGSC-UHFFFAOYSA-N 1-[6-[4-(5-chloro-6-methyl-1H-indazol-4-yl)-5-methyl-3-(1-methylindazol-5-yl)pyrazol-1-yl]-2-azaspiro[3.3]heptan-2-yl]prop-2-en-1-one Chemical compound ClC=1C(=C2C=NNC2=CC=1C)C=1C(=NN(C=1C)C1CC2(CN(C2)C(C=C)=O)C1)C=1C=C2C=NN(C2=CC=1)C AZUYLZMQTIKGSC-UHFFFAOYSA-N 0.000 description 12
- 235000012149 noodles Nutrition 0.000 description 12
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 9
- 239000004810 polytetrafluoroethylene Substances 0.000 description 9
- -1 polytetrafluoroethylene Polymers 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
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- 235000010523 Cicer arietinum Nutrition 0.000 description 2
- 244000045195 Cicer arietinum Species 0.000 description 2
- 229920005177 Duracon® POM Polymers 0.000 description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 2
- 244000043158 Lens esculenta Species 0.000 description 2
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- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- DHKHKXVYLBGOIT-UHFFFAOYSA-N 1,1-Diethoxyethane Chemical compound CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 239000011354 acetal resin Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Extrusion Moulding Of Plastics Or The Like (AREA)
Abstract
Disclosed is a process for producing pasta, preferably durum wheat semolina, comprising extruding a dough through a die plate insert made of polyoxymethylene copolymer and a subsequent drying step; the invention also relates to a pasta obtained by the above process.
Description
Technical Field
The present invention relates to a method for producing a pasta (e.g. durum wheat semolina pasta), wherein the pasta is obtained by extruding a dough through a die plate insert.
Specifically, the method provides for preparing a food product by extruding dough through a die plate insert made of polyacetal resin.
The invention also relates to a food product of the above type, i.e. a hard wheat semolina pasta or similar product, such as a pasta sheet or a wafer, obtained by this process.
Background
Different types of die plates and extrusion techniques for producing pasta products, including durum wheat semolina pasta, are known in the art.
In italy, "durum semolina pasta" and "durum semolina (semolato) pasta" are products obtained by extrusion or lamination respectively and subsequent drying of the dough and prepared exclusively from durum semolina and water (statutory 580/67).
Noodle extrusion represents a critical step in noodle production as it determines the shape and thickness of the final product, but it also allows specific surface roughness characteristics to be imparted to the product.
Typically, the extrusion step is carried out by passing the dough through an insert (insert) made of brass, bronze or polytetrafluoroethylene (PTFE, also known under the trade name teflon).
The extrusion through the insert made of PTFE allows to obtain a compact finish with a smooth surface, which has a good firmness in mouthfeel after cooking, in particular a good "chewy" hardness after cooking.
It is well known that consumers often prefer to eat pasta or similar food products that are cooked so as to be easily chewed and digested, but still have some degree of firmness during chewing.
On the other hand, the surfaces obtained by extrusion through an insert made of PTFE have a smooth surface, which, after traditional cooking in boiling water, causes the adhesion of the sauce to it to be lower than the surfaces extruded through inserts made of different materials, for example metals such as bronze.
Extrusion through an insert made of bronze or other metal with good surface roughness allows to obtain a facade with a handmade appearance due to the significantly more porous and opaque surface.
In this case, after the pasta has been cooked, a rough and porous surface is observed, which allows good adherence of the sauce, as well as a pleasant rough mouthfeel.
However, bronze extruded facings typically have a "grainy" hardness after cooking that is lower than that of facings extruded through inserts made of different materials (e.g., PTFE), and sometimes quickly lose their firmness when the recommended cooking time (as indicated on the package) is exceeded, even slightly.
Another problem found when using inserts for extrusion facings is wear over time: this phenomenon determines several drawbacks, among which are the widening of the die opening and the reduction of the friction between the insert itself and the dough; in particular, the reduction in friction results in a finished product having sub-optimal roughness characteristics.
To ensure that the product has uniform quality characteristics over time, the insert is typically removed after wear and replaced with a new insert. Such operations cause considerable costs in terms of equipment control and maintenance, as well as interruptions and stoppages of the production line.
Polyoxymethylene (POM), commonly referred to as acetal resin, is a semi-crystalline thermoplastic material that, in addition to having low moisture absorption, has good mechanical strength and stiffness, good flow characteristics, and excellent abrasion resistance.
It is known that polyoxymethylene is used in the food field for the manufacture of form inserts, precisely because of its mechanical resistance characteristics.
However, the use of a die plate insert made of polyoxymethylene results in a finish having features similar to those of bronze extrusions, i.e. characterized by high surface porosity and roughness, which are the features to be controlled in the finished product, as highlighted above.
EP2687099 discloses a die plate insert for extruding noodles or noodles, which has specific contact angle values and water absorption values, can be made of a variety of synthetic resins, even very different from each other, including polyacetal resins.
EP2687099 proposes to solve the problem of obtaining a template insert which ensures a friction between the surface of the insert itself and the dough to be extruded which is stable over time, i.e. does not increase or decrease with use.
It is explicitly stated in the description that the use of synthetic resins will make the control of the surface roughness of the produced surfaces easier; polyacetal resins under the trade name duragon are mentioned in particular.
In the cited examples, it is described to extrude a dough for producing hard wheat semolina pasta by using inserts made of a mixture of DURACON and polyethylene in different proportions, or by using inserts made of a mixture of DURACON and teflon.
As shown by way of example, when using inserts made of a material having contact angle values and water absorption values outside a predetermined range, the friction between the insert and the dough will vary as the time of use increases, which will result in a finished product having different roughness characteristics with respect to the finished product obtained by using a new insert of the same type.
EP2687099, however, does not solve the problem of providing a process for producing a pasta with such specific characteristics of surface porosity or surface roughness in order to ensure good seasoning absorption after cooking and at the same time good hardness after cooking.
Thus, as far as the techniques known in the art propose to make inserts from materials ensuring good wear resistance, there is still a great need to provide a method for producing pasta products having a higher surface roughness than the pasta obtained by extrusion through an insert made of PTFE, while having a higher solid hardness after cooking than the pasta obtained by bronze extrusion.
In short, the technical problem underlying the present invention is to provide a method for producing pasta which allows to obtain a finished product having roughness characteristics comprised between the roughness of PTFE extruded pasta and bronze extruded pasta and having a good firm hardness after cooking, thus overcoming the problems of the prior art mentioned above.
Disclosure of Invention
According to the invention, this technical problem is solved by a method for producing a pasta, comprising the steps of:
a) mixing water and a pasta-producing meal, so as to obtain a dough having a water content comprised between 35% and 37.5% by weight of the total weight of the dough;
b) kneading said dough;
c) extruding the kneaded dough by extrusion through a die plate insert made of polyoxymethylene copolymer (POM-C);
d) drying the extruded dough so as to obtain a pasta with a predetermined moisture content.
Preferably, in the mixing step a), a dough is obtained having a water content of 36 to 37.1% by weight of the total weight of the dough, more preferably 36.7 to 37% by weight of the total weight of the dough.
In a completely preferred manner, in this mixing step a), a dough is obtained having a water content equal to about 37% by weight of the total weight of the dough.
Preferably, according to the invention, the expression "meal suitable for producing pasta" refers more generally to cereal flour or semolina, more preferably to durum semolina or semolina. According to an alternative embodiment of the invention, the meal may be a meal comprising a flour of possibly precooked peeled pulses or a mixture of this flour with a cereal flour or a wholemeal, wherein the flour of possibly precooked peeled pulses may be a flour of one or more pulses selected from peas, broad beans, lentils, chickpeas and mixtures thereof, preferably a flour of lentils and/or chickpeas.
In particular, according to the invention, the term "pasta" will be used to indicate a product which is completely similar to "hard wheat semolina pasta" as defined by the regulations mentioned in the prior art, in terms of moisture content, firmness and cooking time, but which do not comply with the requirements of said regulations, which stipulate that the name is only used for products containing at least 50% hard wheat semolina.
According to the invention, the term "mixing" refers to a mixing step carried out under predetermined air temperature and humidity conditions, under the action of mechanical elements suitable for the purpose, in which the selected ingredients, including the meal and water, are mixed with subsequent hydration of the starch and possible gluten formation, until a homogeneous and elastic dough with a given moisture content is formed.
According to the invention, the term "kneading" refers to the step of processing the dough to obtain optimum firmness and plasticity.
According to the invention, the mixing, kneading and extruding steps a), b) and c) described above can be carried out in the same unit (i.e. using the same extruder).
Advantageously, the method according to the invention allows to produce a pasta with an optimum surface roughness and with a surprising "chewy" hardness after cooking, thanks to the mixing step a) which produces a dough with a well-defined water content and to the extrusion step c) which uses a die plate insert with specific surface characteristics imparted by the material from which it is made (i.e. polyoxymethylene copolymer).
In particular, as shown below with reference to the detailed description, the present method allows to produce a skin having an intermediate surface roughness between the skin extruded through the insert made of polytetrafluoroethylene and the bronze extruded skin.
Conveniently, the pasta obtainable after this drying step d) has a surface roughness Ra of between 3.5 μm and 6 μm, preferably between 4.5 μm and 5.7 μm, calculated according to method ISO 16610-21.
Advantageously, the pasta with these surface roughness values Ra allows good adherence of the sauce with which it is treated after cooking in a traditional manner.
In particular, these surface roughness values Ra also result in good adhesion, in particular of fluid and aqueous sauces (such as tomato-based sauces).
Moreover, as will be seen below with reference to the detailed description, after traditional cooking in boiling water, the pasta obtained by the method of the invention is characterised by an improved firmness and "chewiness" after cooking, with respect to a similar product obtained by extrusion through an insert made of bronze.
Preferably, the above mixing step a) is carried out at a temperature ranging from 20 ℃ to 50 ℃, more preferably from 30 ℃ to 40 ℃, for a time ranging from 20 minutes to 30 minutes.
Whereas the mixing step a) may be carried out by rotating at least one screw of said extruder at a speed of 15rpm to 25 rpm.
In an equally preferred manner, in the above-mentioned extrusion step c), the die insert is made of a polyoxymethylene copolymer which has an impact resistance in the case of indentations according to method DIN EN ISO 179-1eA (for charpy test; max 7.5J; support distance 64mm, standard sample) is 7 to 10kJ/m, more preferably 7.5kJ/m to 8.5 kJ/m.
Preferably, the extrusion step c) is carried out under partial vacuum conditions, more preferably at a pressure of from-500 mmHg to-700 mmHg, more preferably from-600 mmHg to-670 mmHg, still more preferably from-600 mmHg to-650 mmHg.
As mentioned in the above section, according to a preferred embodiment of the method, the extrusion step c) can be carried out by means of an extruder, in particular an extruder comprising at least one worm screw capable of moving the dough towards the insert, wherein the worm screw rotates at a speed of 15rpm to 25 rpm.
Preferably, during the above-mentioned drying step d), a pasta is obtained having a moisture content lower than or equal to 12.5% by weight, more preferably from 10% to 12% by weight, still more preferably from 10% to 11% by weight, relative to the total weight of the foodstuff.
Advantageously, the method according to the invention ensures the production of food products having moisture characteristics that allow the food product to be preserved at room temperature and in a fresh and dry environment for a long period of time equal to at least 6 months, preferably at least 12 months.
Preferably, the drying step d) is carried out at a temperature of from 50 ℃ to 90 ℃, more preferably from 70 ℃ to 85 ℃.
In a likewise preferred manner, the drying step d) may be preceded by at least one partial surface drying or "dehydration" step during which the extruded dough is partially dried on its surface by the application of a stream of hot air, preferably having a temperature of between 50 ℃ and 90 ℃.
The above technical problem is also solved by a pasta obtainable by the method according to the invention having a surface roughness Ra of 3.5 to 6 μm, preferably 4.5 to 5.7 μm calculated according to procedure ISO 16610-21.
Preferably, the pasta is a dry pasta or a dry pasta sheet.
More preferably, the pasta is a hard wheat semolina dry pasta.
Advantageously, the pasta according to the invention benefits from the characteristics of roughness and "chewy" hardness after cooking, discussed above with reference to the method of the invention, and is particularly suitable, after traditional cooking in boiling water, for retaining sauces and seasonings on its surface in a manner that is indeed more effective with respect to pasta extruded in teflon and cooked according to the same pattern, and which also has a good firmness in mouthfeel higher than bronze extruded pasta.
The invention will be further described in the detailed description below with reference to a few exemplary embodiments provided by way of illustrative and non-limiting examples.
Drawings
Fig. 1 shows three different types of pasta, of which a first type is obtained by means of the method according to the invention (fig. 1, a), a second type is obtained by means of teflon extrusion (fig. 1, B) and a third type is obtained by means of bronze extrusion (fig. 1, C).
Detailed Description
As mentioned above, the method according to the invention has proven to be particularly effective in producing a pasta with specific surface roughness characteristics.
In particular, according to a preferred embodiment and with reference to the following examples, the present method allows obtaining durum wheat semolina pasta having a surface roughness Ra comprised between the value normally obtained by extruding semolina and water through a die plate insert made of teflon and the value obtained by extruding the same dough through a die plate insert made of bronze.
It is well known that the surface roughness value Ra of the Teflon extruded noodles is generally about 1 μm, and the surface roughness value Ra of the bronze extruded noodles is about 7 μm to about 9 μm.
Advantageously, as described above with reference to the disclosure, the present method allows to obtain a finished product having a surface roughness value Ra of about 3.5 μm to about 6 μm.
Example 1 a-method for producing noodles according to the invention
In a continuously carried out process, 3705kg of hard wheat semolina having a moisture content of 13.5 to 15.5% by weight and 1371kg of water are fed into a twin-screw extruder when carrying out the mixing step a) of the process according to the invention.
After mixing, the total moisture content in the dough was equal to 37% by weight of the total weight of the dough.
The extruder used, supplied by the company Pavan, is suitably equipped with a die plate insert made of a polyoxymethylene copolymer of the tecafrom AH type, produced by the company Ensinger.
The dough is stirred by rotating the extruder screw so that first the mixing step a) and then the kneading step b) are carried out by means of the same tool.
During the mixing step a), the extruder screw was rotated at a speed of 20rpm for a time equal to about 25 minutes.
The extrusion step c) is then carried out by extruding the dough under partial vacuum conditions, more precisely at a pressure equal to-660 mmHg, through an insert made of polyoxymethylene copolymer.
The continuous wire of dough thus extruded for the production of spaghetti is cut and, once it has been deposited, a first dehydration step is carried out by applying a flow of hot air.
Followed by a subsequent dewatering step and drying step in a fully conventional continuous dryer with multiple zones, wherein the dryer is arranged at a temperature of about 70 ℃ to 85 ℃.
Finally, the dried noodles thus obtained according to the process of the invention are cooled.
The moisture content of the dried noodles thus obtained is equal to 10.5% by weight of the total weight thereof.
The product had a light and slightly opaque yellow color.
EXAMPLE 1b Process for producing noodles not in accordance with the invention
Two different dough portions were prepared by mixing durum wheat semolina and water.
A first dough portion was obtained by mixing 4000kg durum wheat semolina (same batch of semolina used in example 1a) having a moisture content of 13.5 to 15.5% by weight with 1360kg water, so as to obtain a dough having a total moisture content equal to 34% by weight of its total weight.
A second dough portion was obtained by mixing 3100kg of hard wheat semolina with a moisture content of 13.5 to 15.5% by weight (same batch of semolina used in example 1a) with 1029kg of water, so as to obtain a dough with a total moisture content equal to 33.2% by weight of its total weight.
From the first dough portion and the second dough portion, a first non-inventive dough and a second non-inventive dough are obtained, respectively, wherein the first dough is obtained by extrusion through an insert made of teflon and the second dough is obtained by extrusion through an insert made of bronze.
As is evident from table 1 below, the methods for producing the first and second aspects not according to the invention were carried out using the same steps and specifications, respectively, as the method of example 1 a.
The polytetrafluoroethylene extruded face had a yellowish and distinctly smooth and bright outer surface. In contrast, bronze extruded surfaces have a yellowish color and are completely opaque.
Evaluation of method parameters and comparison between the concept according to example 1a and the concept according to example 1b
Table 1 is reported below, in which the process parameters of the procedure carried out in examples 1a and 1b are cited, as well as the moisture content of the product thus obtained, as described.
Table 1 (firmness ═ pressure measured at the extrusion head)
Then, the final features of the different types of faces obtained according to examples 1a and 1b are calculated. First, the product surface roughness was calculated according to the experimental method ISO 16610-21.
The surface roughness Ra, surface roughness Rz and roughness Rtot (i.e. the maximum distance between the highest peak and the deepest valley in the examined surface length) were also calculated.
As is well known, these three parameters describe the surface shape of the product in detail as a whole.
Then, the product firmness after cooking in salt-free boiling water for 13 minutes was calculated. Analysis was performed by program TPA2 (texture analysis) according to the experimental method AACCI method 66-50.01 ("pasta and noodle cooking quality") which was able to determine the force exerted by the wedge that was required for total compression (i.e., compression of 90% of the cooked product).
The results of the experiment obtained are listed in table 2 below.
TABLE 2
It is clear that the surface roughness Ra of the finish obtained according to the present method (i.e. according to example 1a) is equal to 5.65 μm, i.e. a fully satisfactory roughness Ra, which is between the roughness of the teflon extruded finish (equal to 1.13 μm) and the roughness of the bronze extruded finish (equal to 7.52 μm).
In addition, the pasta obtained according to example 1a showed an absolutely optimal firmness after cooking and analysis with the program TPA2, comparable to the teflon extruded pasta obtained according to example 1 b.
The normalized F90 value calculated for the finish obtained in example 1a was equal to 7.02N/mm, where 7.6N/mm is the normalized F90 value calculated for the Teflon extruded finish of example 1b and 6.27N/mm is the normalized F90 value calculated for the bronze extruded finish.
The experimental values calculated with reference to the firmness of the pasta obtained in example 1a were also confirmed by taste tests, from which it was found that the pasta obtained in example 1a had a mouthfeel firmness after traditional cooking in boiling water which was slightly lower or equivalent to the mouthfeel firmness of the teflon extruded pasta obtained in example 1 b.
EXAMPLE 2 Process for producing noodles not in accordance with the invention
Two different dough portions were prepared by mixing durum wheat semolina and water.
A first dough portion was obtained by mixing 3705kg of hard wheat semolina (same batch of semolina used in example 1a) with a moisture content of 13.5% to 15.5% by weight with 1263kg of water, so as to obtain a dough with a total moisture content equal to 34.1% by weight of its total weight.
A second dough portion was obtained by mixing 3560kg of durum wheat semolina (same batch of semolina used in example 1a) with water between 13.5% and 15.5% by weight, with 1221kg of water, so as to obtain a dough with a total water content equal to 34.3% by weight of its total weight.
A third profile not of the invention, obtained by extrusion through an insert made of POM-C, identical to the one used in example 1a, and a fourth profile not of the invention, obtained by extrusion through an insert made of teflon, identical to the one used in example 1b, were obtained from the first dough portion and the second dough portion, respectively.
As is apparent from table 3 below, the methods for producing the third and fourth aspects not according to the present invention were carried out using steps and specifications completely similar to each other.
Method parameters and roughness evaluation of different types of profiles not according to the invention obtained in example 2
Table 3 is reported below, in which the process parameters of the procedure carried out in example 2 and the moisture content of the product thus obtained are cited.
Table 3 (firmness ═ pressure measured at the extrusion head)
Then, the final features of the different types of views obtained in example 2 were calculated.
First, the nominal surface roughness was calculated according to the experimental method ISO 16610-21.
The surface roughness Ra, the surface roughness Rz and the roughness Rtot are calculated.
The experimental results thus obtained are listed in table 4 below.
TABLE 4
The profile obtained by extrusion through a die insert made of polyoxymethylene copolymer according to example 2 has a roughness Ra equal to 6.83 μm, i.e. higher than the roughness value Ra calculated for the inventive profile of example 1a, and clearly outside the roughness Ra range between 3.5 μm and 6 μm.
It is clear that the roughness value Ra calculated for the third non-inventive concept of example 2 is very different from the roughness value Ra calculated for the fourth non-inventive concept of example 2, and in fact the roughness value Ra thereof is exactly comparable to the roughness value Ra calculated for the bronze extruded concept according to example 1 b.
In short, also according to the roughness tests carried out on the various pasta obtained in example 2, it can be said that the pasta was obtained by a process similar to the present invention, but in which, in the mixing step, a dough of hard wheat semolina and water was formulated, the moisture content of which was lower than 35% by weight of the total weight of the dough, which pasta did not show acceptable roughness characteristics, i.e. did not show a roughness between teflon extruded pasta and bronze extruded pasta.
Claims (11)
1. A method for producing a pasta, comprising the steps of:
a) mixing water and a pasta-producing meal to obtain a dough having a water content of from 35% to 37.5% by weight, based on the total weight of the dough;
b) kneading said dough;
c) extruding the kneaded dough by extruding through a die insert made of a polyoxymethylene copolymer;
d) drying the extruded dough so as to obtain a pasta with a predetermined moisture content.
2. The process according to claim 1, wherein, in the mixing step a), the meal suitable for producing pasta is a cereal flour or semolina, preferably durum semolina or semolina.
3. Process according to claim 1 or 2, wherein in said mixing step a) a dough is obtained having a water content comprised between 36% and 37.1% by weight of said total weight of said dough, preferably between 36.7% and 37% by weight of said total weight of said dough.
4. The process according to any one of the preceding claims, wherein the mixing step a) is carried out at a temperature of from 20 ℃ to 50 ℃, preferably from 30 ℃ to 40 ℃, for a time of from 20 minutes to 30 minutes.
5. The process according to any one of the preceding claims, wherein the extrusion step c) is carried out under partial vacuum conditions, preferably at a pressure of from-500 mmHg to-700 mmHg, more preferably from-600 mmHg to-670 mmHg.
6. Method according to any one of the preceding claims, wherein said extrusion step c) is carried out by means of an extruder comprising at least one worm capable of moving said dough towards said die plate insert, wherein said at least one worm rotates at a speed of 15 to 25 rpm.
7. Process according to any one of the preceding claims, wherein, in the drying step d), a pasta is obtained having a moisture content lower than or equal to 12.5% by weight, preferably from 10% to 11% by weight, relative to the total weight of the foodstuff.
8. The process according to any one of the preceding claims, wherein the drying step d) is carried out at a temperature of from 50 ℃ to 90 ℃, preferably from 70 ℃ to 85 ℃.
9. Method according to any one of the preceding claims, wherein the drying step d) is preceded by at least one partial surface drying step during which the extruded dough is partially dried on its surface by applying a stream of hot air, preferably having a temperature of from 50 ℃ to 90 ℃.
10. Pasta product obtainable by the method according to any of the preceding claims, having a surface roughness Ra of from 3.5 to 6 μ ι η, preferably from 4.5 to 5.7 μ ι η, calculated according to procedure ISO 16610-21.
11. Pasta according to claim 10, wherein the pasta is a dry pasta, preferably a durum semolina dry pasta.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102019000020048A IT201900020048A1 (en) | 2019-10-30 | 2019-10-30 | Process for the production of a food product such as pasta by extrusion through a polyacetal resin insert and relative product |
| IT102019000020048 | 2019-10-30 | ||
| PCT/EP2020/080355 WO2021083990A1 (en) | 2019-10-30 | 2020-10-29 | Process for the production of a pasta food product by extrusion through an insert made of polyacetal resin and related product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114786496A true CN114786496A (en) | 2022-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202080075791.8A Pending CN114786496A (en) | 2019-10-30 | 2020-10-29 | Method for producing a pasta by extrusion through an insert made of polyacetal resin and relative product |
Country Status (19)
| Country | Link |
|---|---|
| US (1) | US20240122217A1 (en) |
| EP (1) | EP4051013B1 (en) |
| JP (1) | JP2023500585A (en) |
| CN (1) | CN114786496A (en) |
| AU (1) | AU2020376520A1 (en) |
| BR (1) | BR112022008288A2 (en) |
| CA (1) | CA3156581A1 (en) |
| DK (1) | DK4051013T3 (en) |
| ES (1) | ES2968165T3 (en) |
| FI (1) | FI4051013T3 (en) |
| HR (1) | HRP20231648T1 (en) |
| HU (1) | HUE064706T2 (en) |
| IT (1) | IT201900020048A1 (en) |
| LT (1) | LT4051013T (en) |
| PL (1) | PL4051013T3 (en) |
| PT (1) | PT4051013T (en) |
| RS (1) | RS64945B1 (en) |
| SI (1) | SI4051013T1 (en) |
| WO (1) | WO2021083990A1 (en) |
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| IT202100018494A1 (en) | 2021-07-13 | 2023-01-13 | Barilla Flli G & R | Process for the production of pasta by extrusion through a bronze insert for dies with grooves |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
| CN1295444A (en) * | 1998-04-02 | 2001-05-16 | 宝洁公司 | Dough composition for making a semi-finished product and starchy snack food products produced from the semi-finished product |
| US20030215552A1 (en) * | 2002-05-14 | 2003-11-20 | Shigeru Hashimoto | Apparatus for extruding food dough |
| CN103369964A (en) * | 2011-03-16 | 2013-10-23 | 日清食品株式会社 | Die piece for extrusion molding noodles |
| EP2862452A1 (en) * | 2012-06-18 | 2015-04-22 | Nisshin Foods Inc. | Fresh pasta and method for manufacturing frozen fresh pasta |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2282813A1 (en) * | 1974-08-29 | 1976-03-26 | Baumann Gerard | PRE-COOKED FOOD PASTA AND THEIR INDUSTRIAL MANUFACTURING PROCESS |
| US4675199A (en) * | 1985-05-30 | 1987-06-23 | Nestec S.A. | Production of pasta |
| ES2057296T3 (en) * | 1990-08-16 | 1994-10-16 | Nestle Sa | MANUFACTURING PROCEDURE BY EXTRUSION OF FOOD PASTA AND DEVICE FOR CARRYING OUT THE PROCEDURE. |
| EP1214890A1 (en) * | 2000-12-13 | 2002-06-19 | Etablissementen Joseph Soubry, in het kort "Etabl. J. Soubry" | Process for the production of rice pasta |
| SI1297754T1 (en) * | 2001-09-26 | 2007-08-31 | Barilla Flli G & R | A method for producing an expanded pasta-based snack |
-
2019
- 2019-10-30 IT IT102019000020048A patent/IT201900020048A1/en unknown
-
2020
- 2020-10-29 BR BR112022008288A patent/BR112022008288A2/en unknown
- 2020-10-29 CN CN202080075791.8A patent/CN114786496A/en active Pending
- 2020-10-29 RS RS20231194A patent/RS64945B1/en unknown
- 2020-10-29 FI FIEP20796602.9T patent/FI4051013T3/en active
- 2020-10-29 EP EP20796602.9A patent/EP4051013B1/en active Active
- 2020-10-29 PL PL20796602.9T patent/PL4051013T3/en unknown
- 2020-10-29 PT PT207966029T patent/PT4051013T/en unknown
- 2020-10-29 WO PCT/EP2020/080355 patent/WO2021083990A1/en active Application Filing
- 2020-10-29 LT LTEPPCT/EP2020/080355T patent/LT4051013T/en unknown
- 2020-10-29 CA CA3156581A patent/CA3156581A1/en active Pending
- 2020-10-29 DK DK20796602.9T patent/DK4051013T3/en active
- 2020-10-29 ES ES20796602T patent/ES2968165T3/en active Active
- 2020-10-29 JP JP2022522264A patent/JP2023500585A/en active Pending
- 2020-10-29 US US17/769,239 patent/US20240122217A1/en active Pending
- 2020-10-29 HU HUE20796602A patent/HUE064706T2/en unknown
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- 2020-10-29 AU AU2020376520A patent/AU2020376520A1/en active Pending
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
| CN1295444A (en) * | 1998-04-02 | 2001-05-16 | 宝洁公司 | Dough composition for making a semi-finished product and starchy snack food products produced from the semi-finished product |
| US20030215552A1 (en) * | 2002-05-14 | 2003-11-20 | Shigeru Hashimoto | Apparatus for extruding food dough |
| CN103369964A (en) * | 2011-03-16 | 2013-10-23 | 日清食品株式会社 | Die piece for extrusion molding noodles |
| EP2862452A1 (en) * | 2012-06-18 | 2015-04-22 | Nisshin Foods Inc. | Fresh pasta and method for manufacturing frozen fresh pasta |
Also Published As
| Publication number | Publication date |
|---|---|
| PT4051013T (en) | 2023-10-31 |
| WO2021083990A1 (en) | 2021-05-06 |
| FI4051013T3 (en) | 2023-12-04 |
| LT4051013T (en) | 2023-11-27 |
| HRP20231648T1 (en) | 2024-03-15 |
| SI4051013T1 (en) | 2023-12-29 |
| EP4051013A1 (en) | 2022-09-07 |
| DK4051013T3 (en) | 2023-12-04 |
| US20240122217A1 (en) | 2024-04-18 |
| CA3156581A1 (en) | 2021-05-06 |
| PL4051013T3 (en) | 2024-02-26 |
| RS64945B1 (en) | 2024-01-31 |
| EP4051013B1 (en) | 2023-10-18 |
| BR112022008288A2 (en) | 2022-07-26 |
| JP2023500585A (en) | 2023-01-10 |
| AU2020376520A1 (en) | 2022-04-28 |
| HUE064706T2 (en) | 2024-04-28 |
| IT201900020048A1 (en) | 2021-04-30 |
| ES2968165T3 (en) | 2024-05-08 |
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